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Chopped Thai-Inspired Chickpea Salad with Curry Peanut Dressing

A vibrant chopped chickpea salad packed with crisp vegetables and tossed in a creamy curry peanut dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Thai-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cups chickpeas cooked or canned
  • 1 cup red cabbage shredded
  • 1 cup carrots shredded
  • 1 red bell pepper chopped
  • 1 cup cucumber chopped
  • 2 green onions sliced
  • 0.25 cup cilantro chopped
  • 0.25 cup roasted peanuts chopped
Curry Peanut Dressing
  • 0.33 cup peanut butter
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 lime juiced
  • 1 clove garlic minced
  • 2-4 tbsp warm water to thin dressing

Equipment

  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Chop and prepare all vegetables.
  2. Combine chickpeas and vegetables in large bowl.
  3. Whisk dressing ingredients until smooth.
  4. Thin dressing with warm water as needed.
  5. Pour dressing over salad and toss well.
  6. Chill briefly before serving if desired.

Notes

For extra spice, add chili flakes or sriracha. Store in fridge up to 4 days.